Yotam Ottolenghi says he discovered a world of ingredients in vegetables, image Pal Hansen

If you were to be granted three wishes and had the opportunity to experience a once-in-a-lifetime food enthusiast's adventure, tell me my friends, what would you wish to do? For me, I'd like very much to spend a day in the company of one of my food heroes, Yotam Ottolenghi. I imagine we'd sit and peruse Yotam's cookbooks over breakfast, to see what we might cook for the day. Then we'd go to the market and shop for star ingredients: sweet potatoes, pomegranates, feta, yoghurt, lemons, tomatoes, garlic, beetroot, peppers and aubergines, perhaps. Then together we'd cook an Ottolenghi feast, arranged on big beautiful platters. And then we'd eat. Sounds wonderful, no?

You can't blame me for dreaming. Yotam Ottolenghi, the Israeli-born London-based chef and restaurateur has just released Plenty More, a sumptuous follow up to his first cookbook, Plenty, which was a collection of vegetarian recipes from his weekly column in the Guardian.

In the introduction to Plenty More, Yotam writes that he has expanded his range of ingredients and techniques, as well as the way he works. He says he is constantly on the look out for new ideas and has sought inspiration for his recipes in a variety of ways: from his chef colleagues (Sami, Scully and Helen); his travels (i.e. the Mediterranean Islands); and his collection of cookery books and magazines, which he says take him on journeys to other lands, into the creative minds of other cooks and their heritage.

'Over the past few years I've been on a long journey to Iran - alas, a virtual one - through the pages of some of my favourite books,' he writes, citing Najmieh Batmanglij's 'marvellous' Food of Life. [I, too, have a copy of New Food of Life, and must admit I can easily lose myself in its delicious pages]. 'I have been on similar tours to Lebanon and Japan,' Yotam continues, 'Michael Booth's Sushi and Beyond is exemplary; and I was made privy to the ins-and-outs of various unusual grains through Liana Krissoff's Whole Grains for a New Generation, and vegetables by Deborah Madison's Vegetable Literacy.'

In terms of standout recipes, there are several. For example, a tomato and pomegranate salad (the first recipe in the book), inspired by a dish eaten in a kebab restaurant in Istanbul. Those who drooled over the caramelised fig, orange and feta salad that Yotam prepared for TV in Mediterranean Island Feasts, will appreciate his note that it's difficult to bring sugar to the right point of caramelisation while trying to look cute for the camera. He says he didn't manage to pull it off. I would beg to differ on that one! Noting that 'Iranians make the best rice', Yotam pays homage to the work of Claudia Roden with a saffron, date and almond rice, from her Book of Middle Eastern Food. He also describes how he is completely infatuated by the richness of Persian cuisine and notes that, in a previous life, he must have lived somewhere in old Persia. In a tribute to Najimieh Batmanglij, Yotam shares a recipe for legume noodle soup, which he writes is 'the Iranian answer to minestrone'. Another standout is butternut squash with buckwheat polenta and tempura lemon [wow!], inspired by memories of tempura Meyer lemon sampled at Toro in Boston. A recipe of Ruth Reichl's inspired the dish of sweet potatoes with orange bitters - which Yotam describes as 'a rhapsody for sweet, bitter and salty' [I'm road-testing this one tonight!]. There's the super French toast, which is Yotam's interpretation of a double-dipped brioche custard pudding enjoyed at Rose and Sons in Toronto. Finally, a sublime meringue roulade with rose petals and raspberries, which is the last recipe in the book, and is demonstrated in the video below. [I have fresh duck eggs, mascarpone and berries, ready to go!].

Tossed, steamed, blanched, simmered, braised, grilled, roasted, fried, mashed, cracked, baked or sweetened – there is much to cook from in Plenty More. And, if you're anything like me, you'll make haste to your nearest greengrocer or market to stock up on fresh ingredients, particularly vegetables – which are celebrated in most of Yotam Ottolenghi's creations.

Plenty More by Yotam Ottolenghi is published by Ebury Press (Random House Books), RRP $49.99 from good booksellers. A most worthy addition to the cook's bookshelf.

Yotam creates a meringue roulade with rose petals & raspberries...

The giveaway sponsored by Random House Books (Ebury Press)...

Thanks to the generosity of Random House Books Australia and Ebury Press, one lucky reader of Good Things will WIN a hardback edition of Yotam Ottolenghi's Plenty More valued at $49.99. (All going well, this will be a signed copy!).

To enter the giveaway, (1) please subscribe to Good Things (you may do so via the box below). Once you've entered your email address, you will receive a confirmation email from me. (2)Please respond to confirm your subscription, this is important. In the interests of fairness to my regular readers, only genuine Good Things subscribers will be in the running.

Then (3) in the comments box below, share with me in 70 words or less what inspires you the most about Yotam's cooking and why you'd love to win a copy of Plenty More.

Chance plays no part in determining the winner. The entries will be judged according to originality and creativity, and the winner will be notified by email. Therefore, when submitting your comment, please ensure you enter your current email address (one you check regularly) with your entry so you can be reached in the event you're the winner. If the winning reader does not respond within 48 hours, Good Things will redraw the competition and select a new winner.

Please note: this competition is open to Australian readers only (with sincerest apologies to my overseas readers) and closes at midnight on Sunday, 2 November 2014 ADST.

This competition is now closed. Thank you to everyone who took the time to enter! Your support of Good Things is greatly appreciated. The winner is Jen Clarke. Happy cooking Ottolenghi style, Jen.

The books are so beautiful and inspiring. My mum summed it up best when she said that, with most cookbooks, you see one or two recipes you want to try, but with Ottolenghi's you want to try every single recipe.

While watching Otto's show yesterday on Sardinia, I was raptured to discover foods and techniques so ancient yet unknown. Otto's spin on these traditional recipes to suit the modern world yet retaining the soul of the dish is what makes me want his cookbook.

I have been a fan of Ottolenghi's food ever since I laid eyes on his and Sammi Tamimi's first book some years ago. The food is fresh and flavourful and the recipes are well tested - and that's always a bugbear of mine.

karina l

16/10/2014 12:28:31 pm

He makes cooking vegetarian food fun and delicious, which is great for my carnivorous husband!

Eha

16/10/2014 01:04:42 pm

I too watched 'Sardinia' and, as usual, was thrilled! YO possesses a huge and exciting talent to teach readers about the fascination of the glorious cuisine in his part of the world: we all are told to prepare 'Mediterranean Food' and live longer and healthier. YO makes us want to both cook and eat the same!!

I was in a book shop a few days ago and I sat down and went through the book. It's so beautifully photographed and the recipes are interesting and unusual - love the pea covered balls that look like arancini balls but green! xx

I would love to win a copy of 'Plenty More' as I am a big fan of Ottolenghi for two reasons. His recipes are inspiring as he employs fresh, seasonal produce that is accessible to the home cook. His colourful, vibrant salads and vegetable recipes leap off the page and screen.The second reason is that I think he is a nice guy- modest, unassuming and creative.

Yotham inspires me by his fearlessness. The mix of flavours, technique and tradition are swept aside by his talent and enthusiasm. I'd love to be that inspired and brave! Xox

Anna

16/10/2014 07:35:15 pm

Yotam is so creative with vegetables which is inspiring. I started a journey with Claudia Roden, but Yotam is reinvigorating my exploration of interesting food made with vegetables, and for this I am very grateful.

I really enjoyed watching Yotam Ottolenghi's approach to food last night on Mediterranean Island Feast. I admire his use of fresh local vibrant ingredients/produce, and how he simply cooks/prepares them to let them shine through and speak for themselves. Rustic, real, earthy foods best when enjoyed together, like at home, how it should be. I love those pillow like breads too - so cool! :)

I too would like to sit down with the man who has basically made vegetables cool. I have been a fan of his for years and have all of his books. Even in the meaty ones he gives vegetables a lot of love. And what a gentle sounding chap too. I have bought some stuff in one of his relics - a bit second mortgage territory but oh so delicious for our picnic in Hyde Park. I think he has influenced so many of us, directly but also through his influence on other chefs. And how good that you have his latest to give away. Someone is going to be very lucky, and very inspired.

This is a wonderful offer Lizzy, I already follow you through a feed reader, but have subscribed in case that doesn’t count :)
The thing that inspires me about Yotam’s cooking is that he takes familiar vegetables and through the techniques he uses and the combinations of ingredients, turns them into something completely new. The other thing I love is that his recipes work perfectly first time - a chef and author who is both absolutely reliable and amazingly innovative at the same time is a must buy - in my opinion at least :)

Liz, you and I share a dream! I said those exact words to a friend the other day. I generally don't "do" celebrity chefs, but Yotam Ottolenghi is just so incredibly amazing and special. My copy of Plenty More arrived the other day and I can't put it down. The man is brilliant. Thanks for sharing your review. Two thumbs up from Tucson, as well.

Ottolengi’s cooking inspires me by cleverly exciting and engaging all my senses. Achieved through masterful use of fresh produce, exciting and exotic aromas of herbs and spices to be breathed in deeply, the artful use of vibrant colours on plates presenting a feast for the eyes and the resulting flavours ... oh, the flavours!

I only recently discovered Ottolenghi (thank you for sharing on your Facebook site).My! What colours, what mix of culture and traditions, and what genuine excitement he has for the people and the food they cook. I wanted to jump on a plane and head straight for the Mediterranean.

great offer, lizzy! i am new to the charms o YO, and have just taken possession of plenty more from the local library. his way of cookign is just mind expanding and inspirational.

Jen

19/10/2014 12:50:03 pm

I am already a subscriber to your lovely blog.
The only YO book I have is his original cookbook...it is thumbed and splattered and I never stop using it. There is a marinated lamb recipe that I make all the time...it will turn an uninspiring chop from a home grown two-tooth wether into a masterpiece!
I would love this book for more inspiration and clever flavour combinations.

I love Yotam's cooking because he makes simple ingredients sing. Plain Jane items are transformed into sheer bliss with the toasting of a spice, the caramelizing of a vegetable, or the sprinkle of diced fruit or chopped herbs. His food is thoughtful and delightful, and I would love a copy of this book to help me transform our humble farm ingredients into magical dishes that make our eyes sparkle. :-)

Have loved watching Ottolenghi's Mediterranean Island Feast. Every episode had something that I'd love to eat, and make. I know he's not a vegetarian (did you see him rip into that lamb in Sardinia?) but I love his love for all ingredients and the way his recipes can make veggies ‘sing’. One of my favourite dishes is his Root Vegetable Slaw.

Would love to be able to prepare ‘Plenty More’…

Caroline Kelly

29/10/2014 12:12:30 am

Recipes and techniques that most homes would have access to the ingredients and can be easily adaptable and could have the modest cook looking like a chef.

Hi liz, you said I wasn't too late. I wasn't going to enter as I have just bought Plenty and am yet to explore that but what the hell. I love the man. Of course, you know I am a fan off Middle Eastern cooking so I love the flavours he uses, pomegranate molasses. tahini, dates, sumac etc but what I love most about him is: he is Israeli and his business partner is Palestinian. Yes, they can be friends. If only ...

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​Cooking and writing have been a lifelong passion.​Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writersand chefs; and news on food, cookbooks ​and cooking.​- Liz Posmyk